Washed bourbon & cataui
Pozo Negro Collective

Tasting notes of peach, apricot, stone fruit. Juicy and sweet.

89 kr

The coffees from Honduras can be so amazing when they are from the right places and are processed well. They often have more complexity, depth and richness than other Central American coffees. Many specialty coffee buyers in Honduras are focused in and around the department (state) of Santa Barbara.

Intibuca stood out as a department with delicious coffees, and enormous potential to produce more if producers could find a market.

The community of Pozo Negro is located in the municipality of Masaguara in Intibuca. These producers have organised themselves into a group who come together to learn and share knowledge. They elect a chairman every year who, for several years running, has been Wilmer Alexis Grau Montoya.

Variety 100 % Arabica bourbon & cataui
Processing Washed Coffee
Farmer Pozo Negro Collective
Altitude 1600-2000 masl
Cupping Score 87
Roast Master, Quality cupper & Barista Søren Stiller Markussen

As a general rule you should dial in your espresso using a scale. The first three shots is normally indicating your espresso flow and the appearance of how well your espresso flow/brew. Your first indicator should be the first drop appearing after activating starting the water flow (pump/bottom) I recommend the first drop to appear approx. at 6-8 sec. in that way your espressoshot will brew as long a 26-31 sec. If it appears before 4 sec. I will recommend you should grind finer and visa versa if the first drop appears to late/after 8 sec or more.

Dosering 19,5 g dobb shot
Ekstraktion 29-31 sek
Vægt i væske 40 g.
Ekstraktion rate 19,5/40= 0,48%


This coffee is ideal to brew on Siphon, Chemex, Hario, Stagg fellow and December dripper Brew/ratio mass depends on how you pour the water, the weight of your coffee and the length of your brew. I like to recommend that you try to use different pouring techniques. So you will find out what will suit you and the coffee you have in your hands.

Step 1

Prefinfusion = Using water to wet the coffee, so the particle can absorb water, giving access to flavour and aromas. As a rule when you use less coffee, less water is used to preinfusion. "just enough to cover the coffee in the filter".

Step 2

Blooming = this is where the coffee particles is expanding, as any cellular products, giving access to transform the coffee attributes in to flavours and aromas. As a genius = less coffee/shorter blooming time. More Coffee/longer blooming time = that make sense right? Ie. 33 g of coffee = 30 sec blooming time. 60 g of coffee = 50-60 sec blooming time.

Step 3

Building up your coffee in the filter = you coffee brewing times length and letting you coffee steep in the filter. Coffee needs to be handled firm and homogenises.

Ie. Dont let your coffee set/sit or "dry out in the filter" when you pour the water in your coffee filter. Vise versa, you have to be careful, that you don't pour too much water, so you create a "swimming pool" on top of the coffee in the filter. The coffee should have a smooth "run through" contact time with water. You can find inspiration on brew guides